Ruben sandwich variations

There are few things in the world that taste better than the classic deli Reueben sandwich. There are a couple of different variations of it, though some people will tell you it is not a “true Reuben” if their own chosen conditions aren’t met. The Reuben is traditionally made with corned beef, some type of cabbage topping, thousand island dressing, and swiss cheese on rye or pumpernickel bread (or a swirled combination of the two). You grill the sandwich the same way you do a typical grilled cheese, and it is delicious. I mention “some kind of cabbage topping” because it is usually made with sauerkraut, but it is also made with coleslaw as an alternative.

Now if you are a vegetarian or someone who simply wants to cut down on consumption of fatty red meats, you can do all of the same things but use tempeh instead of corned beer. If you have never tried it, you are in for a treat because it really tastes excellent, it is inexpensive, and it can be fried to make it nice and crunchy, which is actually an advantage over corned beef which can be somewhat soggy. Tempeh is made from soybeans that are fermented in a particular manner that binds them into what could be described as a cake.

Everyone knows how to assemble a sandwich and grill it, so this is an explanatory recipe rather than a list. But the Reuben can be made a few different ways, and even the vegetarian can enjoy this succulent lunch counter treat that never goes out of style.